Fish Pie Pasta Bake With Dressed Salad

Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Melt a knob of butter in a pot over a medium heat

Once hot, add the sliced leek with a pinch of salt and cook for 4-5 min or until starting to soften

Once soft, add the chopped garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min further

Gradually add 200ml [300ml] [400ml] milk to the pan until no lumps remain

Add your vegetable stock mix, tortiglioni and 100ml [150ml] [200ml] cold water

Bring to the boil over a medium heat and cook for 8 min or until the tortiglioni is cooked with a slight bite and the sauce has thickened

Meanwhile, chop your parsley and dill finely, including the stalks

Grate your cheddar cheese

Chop your smoked basa fillet[s] into bite-sized pieces

Once the pasta is cooked, remove from the heat and add the chopped parsley, chopped dill and your Dijon mustard

Season generously with pepper – this is your creamy pasta

Stir the chopped smoked basa through the creamy pasta until well coated – this is your fish pie pasta

Add the fish pie pasta to an oven-proof dish and top with the grated cheese

Put the dish in the oven for 12-15 min or until the basa is cooked through and the pasta is golden on top – this is your fish pie pasta bake

Tip: Your fish is cooked once it turns opaque and flakes easily

Wash your salad, then pat dry with kitchen paper and add to a bowl with a drizzle of olive oil and your white wine vinegar

Give it a good mix up – this is your dressed salad